Flavored Pasta From Scratch

Chef Joy Jameson's expertise in pasta making comes from extensive training at the Barilla Institute in Italy. This class focuses on how to make the dough and how to flavor pastas such as, fettuccine, tagliatelle and linguine. Simple sauces will also be made to compliment the pastas made in class. Bring an apron, closed toe shoes, chef's knife or pizza cutter, cutting board and a container to take your creations home.